Round Zucchini Stuffed with Lemon Butter Orzo

Also known by the name of one-ball or eight-ball zucchinis, these taste like the traditional Italian zucchini. (The yellow squash is the one-ball and the green one is the eight-ball.) The shape is the only difference from traditional zucchinis, giving lots of fun opportunity to fill them with great flavor options. I first thought of the filling I make for Roasted Bell Peppers, but I wanted something lighter for these squash.

The filling I chose was a Lemon Butter Orzo with Red Peppers and it was surprisingly delicious on it's own. I posted a separate recipe for it, because I know I will be making it again all by itself.

4-6 round eight-ball or one-ball zucchinis
Lemon Butter Orzo with Red Peppers - prepared according to recipe here

Preheat the oven to  350. To prepare the squash, wash and dry them. Remove the tops as pictured. Then, using a small spoon, or melon baller, scoop out the interior of the squash. With the melon baller, this took almost no time. You want to leave about 1/4" around the sides and bottom of the zucchini. 

I did not want to have my oven on for the hour it would have taken to cook and soften these, so I steamed them in the microwave prior to baking them. Just set the tops back on the zucchini bowls and then place them in a glass pan along with a couple tablespoons of water. I microwaved them on high for about 5 minutes.

Once the squash are tender, remove them from the microwave and fill them completely with the warm orzo mixture. Press down slightly to ensure that they are completely full. Place the tops back on the zucchinis and then cover loosely with foil. Bake at 350 for 15-20 minutes. Enjoy

Click here for printable recipe